Costillitas de Puerco con Salsa de Guayaba

Name: Costillitas de Puerco con Salsa de Guayaba (Baby Back Ribs with Guava Barbecue Sauce)
Yield: Serves 4 to 6
Cuisine: Cuba
Ingredients: 1 clove garlic, pressed or minced; ⅓ cup tomato paste; 4 teaspoons ground cumin; 3 tablespoons brown sugar; 1 tablespoon salt; ¼ cup spicy or mild Aceite de Achiote (Achiote-Flavored Olive Oil) or olive oil; 2 yellow onions, peeled and thinly sliced; 3 to 4 teaspoons Asian chile-garlic sauce, or to taste; 1 (10- to 12-ounce) package guava paste, cut into small pieces; 1 tablespoon dry mustard (Colman’s); ¾ cup cider vinegar or distilled white vinegar; ⅓ cup molasses; ¾ cup dry sherry; 1½ teaspoons freshly ground black pepper; ¼ cup minced fresh cilantro (optional); 1 tablespoon ground cumin; 4 racks baby back pork ribs; 1 tablespoon dried Mexican oregano leaves

Baby Back Ribs with Guava Barbecue Sauce

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

About

Cuban-American superstar chefs like Miami’s Douglas Rodriguez and New York’s Alex Garcia have made guava-glazed barbecued baby back ribs a favorite new-wave Cuban dish. Though traditionally guava paste is used in pastries and tarts or served with cheese at the end of a meal, the concept of mixing sweet and savory ingredients is very Cuban. Pork, for example, is often served with sweet, caramelized fried ripe plantains or boniato (white sweet potato) puree.

The recipe that fol

Ingredients

Americas
Cuba
Havana
Main course
Gluten-free
Caribbean

Ingredients

Method